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Tximista, Vermouth Rojo, NV

Spirit from Basque Country, Region Basque
$29.99
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A red vermouth built on txakoli — the world's first and only vermouth made from 100% Getariako Txakolina, and the tingly, high-acid Hondarrabi Zuri base changes everything about how it drinks. Some 80 aromatic herbs are infused in a hydroalcoholic solution in old 300-litre French oak barrels, then married with the estate's own white wine, sugar, wine alcohol and caramel before a rest, a cold stabilisation and bottling. That bitter, toasty, caramel-tinged profile is classic vermut rojo; what isn't classic is the nervy Basque acidity running underneath it, which keeps the sweetness honest and makes a second glass inevitable. It comes from Talai Berri, a small family winery on the sunniest slopes of Mount Talai Mendi in Zarautz, farming 12 hectares of its own vines — sisters Itziar and Onditz Eizagirre are the fifth generation, and they let a neighbour's sheep handle the grass rather than spraying. Pour it over ice, top it with tonic, or use it in a martini, where it has the backbone to hold its own.

Shipping

Every step of the journey is managed to uphold the integrity of each bottle.

  • Nationwide Access: Flat-rate shipping available to most U.S. states with delivery in 3-5 business days.
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  • Provenance Assured: All wines are maintained in climate-controlled conditions at our shop until the moment of dispatch.

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Phone: (212) 477-1315

More about Tximista

Wine Details

  • Grape Variety

    Hondarrabi Zuri

  • Vintage

    NV

  • Size

    750ml

  • Sweetness

    Sweet

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Over ice with an orange slice before dinner, alongside salt cod croquetas, gildas (olive-anchovy-guindilla skewers), jamón and marcona almonds, or grilled chorizo. Also excellent with tonic, or stirred into a martini or a Negroni.

Tasting Profile

Dark amber in the glass. The nose is all aromatic herbs and spice, with toast, caramel and vanilla behind it. Sweetness cut by the bright acidity of the txakoli base, with a genuinely bitter, intense edge.